Yum Stuff: Super Yummo Lemon Chicken

This is one of those recipes which is cheap and easy, but really tasty. Basically, it's excellent.

INGREDIENTS

600g chicken thigh fillets or thighs and drums (with skin, go on, treat yourself).

¼ cup soy sauce 

2 tbsp mirin or shao sing rice wine

Zest and juice of 1 large lemon

1 tbsp grated fresh ginger

2 cloves of crushed garlic

3 sprigs of thyme

2 sprigs of rosemary

2 tbsp honey

2 tbsp cornflour

METHOD

Put everything except the cornflour into a bowl and stir well to get the honey mixed in. Marinate the chicken for as long as you can, I usually do it in the morning for dinner, but an hour or so is better than nothing. 

Pre-heat oven to 375F or about 200C. Line a baking tray with wax paper (it gets sticky in there).

Heat a non-stick fry-pan over high heat and add all the chicken and marinade. Stir well and turn the chicken until it has started to brown, this takes about five minutes. The sauce will be bubbling away and starting to thicken.

Mix the cornflour with two tablespoons of the sauce from the pan, and then add it back into the pan with the chicken. It will instantly go thick and chunky, but lumps are fine, and in fact make a yummo crispy skin when baked. They are good lumps!

Remove the chicken from the frypan and arrange them on the tray so they've got some space around them.

Roast for one hour. They'll end up with a rich brown glaze on them.

Eat and enjoy! This freezes really well for lunches and leftovers, and goes really nicely with mashed potatoes, rice and Asian greens.